Tuesday, September 6, 2011

Southern Pecan Cheesecake

The plan was to start shooting healthier foods, but, alas, I love desserts. So when someone requested images for Southern Pecan Cheesecake...I couldn't resist. I have to say that it was so delicious that I think this will be a new tradition for the holidays. I found it very easy to fix. The recipe doesn't call for it, but I did drizzle caramel sauce over each slice after I plated them. I just don't think it is the same without it. Hope you enjoy.

Southern Pecan CheesecakeServes 16

1½ cups quick oats
½ cup pecans, finely chopped
½ cup brown sugar
1/3 cup butter, melted

5 packages 8-ounce cream cheese, softened
1-2/3 cups brown sugar
5 eggs, room temperature
1 teaspoon vanilla
2 cups pecans, chopped, divided

To make the crust, place oats in a food processor or blender; process to consistency of flour. Combine oats with pecans, brown sugar and butter; press into bottom of 10-inch spring form pan. Chill.

To make filling, in a medium bowl beat cream cheese with mixer until fluffy; slowly add brown sugar and mix well. Add eggs, one at a time, mixing after each. Stir in vanilla and half of the chopped pecans. Mix and pour over crust.

Bake in pre-heated oven at 350 degrees for 1 hour; turn oven off but leave the cheesecake in the oven for 30 minutes. To reduce the chance of cracks on top surface, run a knife around edge of cheesecake as soon as it is removed from the oven. Let cool to room temperature; cover and chill 8 hours. Remove sides of spring pan. Press remaining chopped pecans around sides and pipe with whipping cream if desired.


  1. This looks sooo delicious, Stephanie!
    Oh, and love the photography also, LOL! :)

  2. This looks delicious, Stephanie!!
    Oh, and the photography look delicious also, LOL!!!

  3. It will be Sandra's apple pie and your cheesecake next week. Guess pre-holiday detox will have to start later :) Love the lighting and texture in your images